pizza dough recipe with 00 flour?

Miked125 · May 2019

Looking for a good recipe with 00 flour, I bit the bullet on a roccbox and excited to try it out.

TEXASBGE2018 · May 2019

Leopoldstoch · May 2019

I use this a lot with roccbox and always happy with the results

Slippy · May 2019

I used this video to make the best dough I have tried. I transcribed it to make it easier to follow in the kitchen... https://www.youtube.com/watch?v=xA-mwJcNBzA

Pizza Dough.pdf

Photo Egg · May 2019

This is solid!

https://ooni.com/blogs/recipes/classic-pizza-dough-how-to-make-it-perfect

JohnInCarolina · May 2019

Just a note that with most of these you will want to adjust the hydration downwards. With the Roccbox I like to go with 62%.

nolaegghead · May 2019

https://eggheadforum.com/discussion/comment/2429623#Comment_2429623

Which is around 38% moisture in the dough...

bangor307 · May 2019

00 flour is typically used in neopolitan pies cooked at high temps with minimal sauce and toppings. It's a high hydration dough with low yeast, allowed to cold ferment for a couple of days. My recipe is nothing more that 00 flour, water (70%) yeast and salt. Let room rest for a few hours then into the fridge for a couple of days. Let come to room temp for a few hours and form the pie from the dough ball. I use a temp of around 700° on the blackstone. Keep a close watch, it cooks very quickly.

GlennM · May 2019

http://www.atweimer.com/PizzaDough.html

This works well

Miked125 · May 2019

https://eggheadforum.com/discussion/comment/2429623#Comment_2429623

Sorry I am new to the pizza lingo, what do you mean by 62%?

JohnInCarolina · May 2019

Miked125 said:

Just a note that with most of these you will want to adjust the hydration downwards. With the Roccbox I like to go with 62%.<\/p>"}}">https://eggheadforum.com/discussion/comment/2429623#Comment_2429623

Sorry I am new to the pizza lingo, what do you mean by 62%?

It's the amount of water relative to the amount of flour. Imagine you have a recipe calling for 1000 grams of flour. A 62% hydration dough would use 620 grams of water. A recipe using 500 grams of flour would use 310 grams of water to achieve a hydration of 62%.

Hoster05 · May 2019

I've had a lot of success following forkishs method as @Leopoldstoch
pictured above. Also i find it easier to shape the dough if I take it straight from the fridge. I don't let it come to room temp.

Miked125 · May 2019

thanks @JohnInCarolina ! I figured but wanted to make sure :)

bigalsworth · May 2019

I get a lot of compliments using this recipe.

http://https//www.foodnetwork.com/recipes/jamie-oliver/pizza-dough-recipe-2012005

I buy the 00 pizza flour from coop and its bag size gives me the exact amount that I need for the recipe.

Only thing I can add is that I have had zero success using a mixer, it seems to comes out tough and very elastic. I put the dry mix in a bowl, make a large well in the middle, pour in the liquid mix, and then slowly mix them together. When I do it this way it comes out very soft and supple and is very easy to work with.

Photo Egg · May 2019

bigalsworth said:

I get a lot of compliments using this recipe.

http://https//www.foodnetwork.com/recipes/jamie-oliver/pizza-dough-recipe-2012005

I buy the 00 pizza flour from coop and its bag size gives me the exact amount that I need for the recipe.

Only thing I can add is that I have had zero success using a mixer, it seems to comes out tough and very elastic. I put the dry mix in a bowl, make a large well in the middle, pour in the liquid mix, and then slowly mix them together. When I do it this way it comes out very soft and supple and is very easy to work with.

Thanks for your observation of hand mixing vs electric mixer. Very interesting.

Miked125 · May 2019

bigalsworth said:

I get a lot of compliments using this recipe.

http://https//www.foodnetwork.com/recipes/jamie-oliver/pizza-dough-recipe-2012005

I buy the 00 pizza flour from coop and its bag size gives me the exact amount that I need for the recipe.

Only thing I can add is that I have had zero success using a mixer, it seems to comes out tough and very elastic. I put the dry mix in a bowl, make a large well in the middle, pour in the liquid mix, and then slowly mix them together. When I do it this way it comes out very soft and supple and is very easy to work with.

thanks! I got flower from the italian star deli but good to know that you can get it at coop. What kind of yeast do you use and where did you get it?

RalphieBoy · May 2019

We love the OO flour for pizza’s. I like a cast iron deep pan I use in my mini max or Large Egg. If you want something really good. Buy some Brick Cheese and cut it in rectangle strips. Then put the strips Under your dough. The cheese will caramelize. Oh it’s so good. Living in a small town we have to order the Brick Cheese but well worth it.

alaskanassasin · May 2019

I was told to get saf-instant, and it works great! However I generally make one pizza a week which calls for .1 gram of yeast. This 1 lb packet of yeast should last me approximately 87 years if I don't spill any.

HogHeaven · May 2019

https://stellaculinary.com/cooking-videos/stella-bread/sb-016-how-to-make-neapolitan-pizza-dough

bigalsworth · May 2019

Miked125 said:
thanks! I got flower from the italian star deli but good to know that you can get it at coop. What kind of yeast do you use and where did you get it?

The flour is in the pizza section at the coop, not in the flour section. I don't use anything special for yeast, just the fleischmann jar that they sell in the cop as well. I do follow the instructions on the yeast package as far as water temp etc. goes.

bigalsworth · May 2019

Photo Egg said:

bigalsworth said:

I get a lot of compliments using this recipe.

http://https//www.foodnetwork.com/recipes/jamie-oliver/pizza-dough-recipe-2012005

I buy the 00 pizza flour from coop and its bag size gives me the exact amount that I need for the recipe.

Only thing I can add is that I have had zero success using a mixer, it seems to comes out tough and very elastic. I put the dry mix in a bowl, make a large well in the middle, pour in the liquid mix, and then slowly mix them together. When I do it this way it comes out very soft and supple and is very easy to work with.

Thanks for your observation of hand mixing vs electric mixer. Very interesting.

Its likely me doing something wrong lol.

bgebrent · May 2019

bigalsworth said:

Photo Egg said:

bigalsworth said:

I get a lot of compliments using this recipe.

http://https//www.foodnetwork.com/recipes/jamie-oliver/pizza-dough-recipe-2012005

I buy the 00 pizza flour from coop and its bag size gives me the exact amount that I need for the recipe.

Only thing I can add is that I have had zero success using a mixer, it seems to comes out tough and very elastic. I put the dry mix in a bowl, make a large well in the middle, pour in the liquid mix, and then slowly mix them together. When I do it this way it comes out very soft and supple and is very easy to work with.

Thanks for your observation of hand mixing vs electric mixer. Very interesting.

Its likely me doing something wrong lol.

The mixer can over work the dough and affect the gluten formation. I believe.

Daddyshack · May 2019

RalphieBoy said:

We love the OO flour for pizza’s. I like a cast iron deep pan I use in my mini max or Large Egg. If you want something really good. Buy some Brick Cheese and cut it in rectangle strips. Then put the strips Under your dough. The cheese will caramelize. Oh it’s so good. Living in a small town we have to order the Brick Cheese but well worth it.

Wait a minute-you put the cheese between the dough and cast iron ?

jtcBoynton · May 2019

The 00 refers to milling fineness. The typical flour milled in the US is a courser grind than 00. Protein content of the flour is an important component when selecting which flour to use (some argue more important than milling size). The 00 flours available are offered in varying protein strengths so keep that in mind when looking at recipes calling for 00 flour.

pizza dough recipe with 00 flour?

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